Freshness Chocolate

INGREDIENTS

115 g butter

70 g of dark chocolate with 70% cocoa (barry 76%)

2 eggs

100 g caster sugar

60 g flour

100 g pecans

For the chocolate cream:

16 cl milk

16 cl cream

2 egg yolks

50 g caster sugar

125 g dark chocolate (Nestle classic dessert)

1 sheet gelatin softened

For the icing:

130 g of milk chocolate (40% Barry for me)

4 cl cream

10 g butter

6 cl heavy cream

20 g caster sugar

12.5 ml water

DIRECTIONS

Prepare the cake:

Preheat oven to 170 °.
Coarsely chop the toasted pecans, grated chocolate and melt over low heat in a double boiler or in the microwave. To melt the butter. In a bowl, mix the sheet sugar and eggs, then add the chocolate melted butter. Mix well. Add the sifted flour and pecans. Pour batter into a circle 22 cm in diameter covered with parchment paper and placed on a silicone mat. Bake 12 minutes, remove from oven, let cool and unmold onto a serving dish.

Prepare the chocolate cream:

Chop the chocolate and make it melt as before. Heat the milk and cream together. Beat the yolks and sugar, pour the milk-cream mixture on top and bake as custard. When the mixture coats the spoon, remove from heat and pour over the melted chocolate in batches, stir well and add the gelatin while it's still hot.
Cover with a circle dessert 22cm rodhoïd diameter, place the biscuit base and pour the cream over having taken care to tighten the circle to avoid leakage (the cream is enough liquid). When the cream is cold, place in refrigerator overnight (or 4 hours in the freezer).

Prepare the frosting:

First make a sauce by breaking only 65 g chocolate into a large pot containing water, sugar and heavy cream. Bring to a boil over low heat and stir until the mixture is perfectly homogeneous (at least 5 minutes to reduce the sauce a little). Book. Grate the remaining chocolate and bring the cream to a boil. Remove from the heat and add the chocolate slowly, stirring with a spatula from the center outward. Let cool and add the butter into small pieces and chocolate sauce.
Remove the cake from the refrigerator. Pour glaze over top of cake and store in the fridge for at least 2 hours.
Pierre Hermé advises to spread the frosting when its temperature is between 35 and 40 °.

Dessert muesli, banana and coconut yoghurt

INGREDIENTS

100 grams of muesli

2 bananas

1 smoothie with banana (about 250 ml)

2 tablespoons honey

3 sheets of gelatin

250 grams coconut yogurt or plain

4 tablespoons coconut soup chips

A little lemon juice

coconut flavor (if not yogurt coconut)

DIRECTIONS

1--Preheat oven to 160 ° C. Place parchment paper on a baking sheet.
Line a baking sheet with parchment paper oven.
Mix in a bowl of muesli, honey and 2 tablespoons coconut soup. placing small piles on the plate and bake for 15 minutes.
2--Meanwhile in a saucepan pour the smoothie and add the gelatine. Stir occasionally.
If you have a yogurt, pour it into a bowl, add the aroma and the last 2 tablespoons of coconut and mix.
Remove the granola from the oven and remove the smoothie fire.
Cut the bananas into slices and pour a little lemon juice on it.
3--Arrange the glasses, start with a coconut yogurt base and pour smoothie bottom, sprinkle with 3-4 slices of banana ending with muesli and 2 small slices of banana for decoration.
Refrigerate 10-15 minutes before eating.

Apple Pie Cupcakes with Cinnamon Buttercream Frosting

INGREDIENTS

1 Fuji apple, peeled, cored, and finely chopped

1/2 Granny Smith apple, peeled, cored, and finely chopped

1/4 cup lightly packed brown sugar

1/2 teaspoon vanilla

1/8 teaspoon apple pie spice

1 1/2 tablespoons apple cider (if you don't have this water, apple juice or milk is a fine substitution) mixed with 2 teaspoons cornstarch in a tiny little bowl to make a slurry

Cupcake:

1 1/4 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

3/4 teaspoon allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened

1 cup firmly packed brown sugar

3 large eggs, broken into a small bowl

3/4 cup well-shaked buttermilk

Cinnamon Buttercream:

1 stick + 6 Tablespoons butter, softened

1 tablespoon heavy cream (plus more if needed)

2 1/4 cups powdered sugar, sifted

1/4 teaspoon salt

1 teaspoon vanilla

1 tablespoon ground cinnamon

DIRECTIONS

Apple Pie Filling:

In a medium size saucepan, melt the butter on medium heat.
Add the apples, brown sugar and vanilla and stir well. Cook until bubbling, stirring occasionally for about 4-5 minutes.
Add the apple cider/cornstarch slurry and bring to a bubble. Cook for 1-2 minutes until it thickens up.
Remove from heat and set it aside to cool.

Cupcakes

Place a baking rack in the center of the oven and preheat the oven to 350 degrees F. Line a cupcake pan with liners and set aside.
Place a strainer over a medium-size mixing bowl and sift together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. Set aside.
In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar together until well combined, 2 to 3 minutes. Scrape down the sides of the bowl and add the eggs, beating until combined. Add about half of the flour mixture and the buttermilk, and mix just until all the dry ingredients are incorporated. Add the rest of the flour mixture and mix just until well combined, scraping down the sides of the bowl as needed.
Fold in the cooled Apple Pie filling mixture, being careful not to stir too much.
Fill each prepared muffin cup about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
Leave the cupcakes in the pan on a rack to cool for about 5 minutes. Transfer the cupcakes to a wire rack to cool completely before frosting.

Cinnamon Buttercream

I found this recipe is easiest if you use a Kitchen Aid mixer, but a hand mixer works just as well.
Cream together the butter and sugar at medium speed for 4 minutes. Scrape down the bowl. Add the heavy cream and whip on high speed for about 5 minutes, until the frosting has a creamy texture. Scrape down the bowl. At this point If the frosting is too stiff go ahead and add an additional one teaspoon of heavy cream and whip for another 5 minutes. Add in your salt, vanilla and cinnamon, and whip for 5 more minutes.
This should be a light and fluffy buttercream frosting.
Frost the cupcakes and store in an air-tight container.

Caramel Apple Pie Cupcakes

INGREDIENTS

Cupcakes

3/4 cup butter

1 3/4 cups sugar

2 large eggs

3 teaspoons vanilla extract

2 1/2 teaspoons baking powder

2 1/2 cups all-purpose flour

1 1/4 cups milk

Filling

2 tablespoons butter

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

3 tablespoons sugar

3 apples, peeled, cored and diced

1 pinch salt

caramel topping, to taste

whipped cream, for topping

DIRECTIONS

1.Preheat oven to 375 degrees.
2.Make the cupcake batter. In a large bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the vanilla and baking powder.
3.Add the flour and milk in batches, starting with flour and ending with flour. Stir until the batter is smooth and silky.
4.Fill paper-lined muffin tins with the batter 3/4 full.
5.Bake for 18 to 20 minutes. Allow to cool completely before decorating.
6.While the cupcakes are cooling, make the apple pie filling. Heat the butter in a large skillet over medium-high heat. Stir in the cinnamon, nutmeg and sugar. Cook until the mixture begins to bubble, about 1 minute.
7.Lower the heat to medium. Stir in the apples and salt. Cook and stir occasionally until the apples are tender, about 10 minutes. Remove from the heat and cool.
8.Assemble the cupcakes. Using a paring knife, cut out the middle of each cupcake using the coning method.
9.Spoon the apple mixture into each cupcake and drizzle caramel over all.
10.Top with whipped cream and decorate.

Best Big, Fat, Chewy Chocolate Chip Cookie

INGREDIENTS

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

DIRECTIONS

1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2.Sift together the flour, baking soda and salt; set aside.

3.In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4.Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Based mellow with 3 chocolates

INGREDIENTS

150 g white cheese beaten 20%

1 tablet of 170 g Chocolate NESTLÉ DESSERT Milk

125g Chocolate NESTLÉ DESSERT Black

100g Chocolate NESTLÉ DESSERT White

3 eggs

60 g flour

60 g butter President + 20 g

50 ml milk semi-skimmed UHT

40 g sugar

1 tablespoon icing sugar

2 gelatine leaves

DIRECTIONS

1.Preheat oven th.7 (200 ° C). In a bowl, melt the milk chocolate with 4 tablespoons water in microwave oven at 500W. Add 60 g butter and mix.

2.Add the powdered sugar, egg yolks and flour. Beat 3 egg whites until stiff and add them gently. Pour into a gratin dish square or rectangular pan.

3.Scroll bake in oven about 15 minutes. Let cool and unmold. Place the gelatine leaves in a bowl of cold water to soft. Drain the gelatin sheets. Heat the milk in a small saucepan, melt the gelatin-y, add the melted white chocolate in microwave oven according to the instructions and quark.

4.Tapissez paper mold movie, place the biscuit above, if the cake shrinks, place of aluminum between the mold and the plastic wrap and pour the mixture over the white chocolate. Refrigerate 2 hours.

5.Préparez frosting: Melt dark chocolate in microwave oven according to the user manual with 6 tablespoons of water. Add 20g butter and icing sugar. Cut the cake into 20 squares, pour the icing over without covering completely white chocolate and place another 30 minutes in the refrigerator. Serve 2 squares per person.

Chocolate-Mint Bars

INGREDIENTS

4 1/2 ounces all-purpose flour (about 1 cup)

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup egg substitute

1/4 cup butter, melted

2 tablespoons water

1 teaspoon vanilla extract

2 large eggs, beaten

1 (16-ounce) can chocolate syrup

2 cups powdered sugar

1/4 cup butter, melted

2 tablespoons fat-free milk

1/2 teaspoon peppermint extract

2 drops green food coloring

3/4 cup semisweet chocolate chips

3 tablespoons butter

DIRECTIONS

1. Preheat oven to 350°.
2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

CHOCOLATE CRACKLES

INGREDIENTS

Powdered, or confectioner's, sugar -- 1 cup

Cocoa powder -- 1/2 to 2/3 cup

Crispy rice cereal -- 4 cups

Unsweetened coconut, dried and shredded -- 1 cup

Coconut oil -- 10 ounces, or about 1 1/4 cups

DIRECTIONS

1.Sift together the powdered sugar and cocoa powder into a large bowl. Stir in the crispy rice and dried coconut.
2.Melt the coconut oil in a small saucepan over low flame. Stir the dry ingredients into coconut oil until well mixed.
3.Scoop small portions of the crackle mix into paper muffin cups. Chill in the refrigerator until firm and serve.

Ghirardelli Chocolate Mousse

INGREDIENTS

10 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Chips

2 cups heavy cream

1/4 cup coffee, hot

4 eggs, room temperature

2 tablespoons sugar

DIRECTIONS

1.Whip the cream to form light peaks. Set aside in the refrigerator. Melt the chocolate chips in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes.
2.Stir the hot coffee into the melted chocolate chips. The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped cream. Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.

Creamy Chocolate Mousse Pie

INGREDIENTS

1 1/2 cups miniature marshmallows

1 (7 ounce) bar milk chocolate candy

1/2 cup milk

2 cups heavy whipping cream

1 (9 inch) pie shell, baked

DIRECTIONS

1. Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
2.Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

Ultimate Chocolate Cupcakes

INGRDIENTS

 For the Ganache Filling:

2 ounces bittersweet chocolate, finely chopped

¼ cup heavy cream

1 tablespoon powdered sugar

For the Cupcakes:

3 ounces bittersweet chocolate, finely chopped

? cup Dutch-processed cocoa powder

¾ cup hot coffee

¾ cup bread flour

¾ cup granulated sugar

½ teaspoon salt

½ teaspoon baking soda

6 tablespoons vegetable oil

2 eggs

2 teaspoons white vinegar

1 teaspoon vanilla extract

For the Frosting:

1¼ cups unsalted butter, at room temperature

1 cup powdered sugar

¾ cup Dutch-processed cocoa powder

Pinch of salt

¾ cup light corn syrup

1 teaspoon vanilla extract

8 ounces chocolate (milk, semisweet or dark), melted and cooled

DIRECTIONS

1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

cupcake recipe

INGREDIENTS

3/4 cup SR flour

1/2 plain flour

110g butter

1 cup of sugar

2 eggs

1/2 cup OJ

1/2 tsp vanilla (throw this into the OJ for ease)

DIRECTIONS

1.Cream the butter until smooth.
2.Add sugar and beat till fluffy.
3.Add eggs one at a time, beating well after each addition.
4.Alternating between flours and OJ, add the remaining ingredients in three parts. (This means bit of flour, bit of OJ, bit of flour, bit of OJ etc).
5.Mix until combined. Do NOT over mix.
6.Pour into your cupcake papers.
7.Baking time is estimated at about 20 minutes. But I always go by smell, and by look. Cook until they spring up when touched and/or are  lightly browned.
Cool before icing.
Makes about 7-9 mid-sized cupcakes. Recipe doubles well for more.

Buttercream Icing

INGREDIENTS

1/2 cup butter, softened

1/2 cup shortening

1 teaspoon vanilla extract

4 cups confectioners' sugar

2 tablespoons milk

DIRECTIONS

1.In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Butterscotch Peanut Butter Cake

INGREDIENTS

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks unsalted butter, room temperature

1 cup chunky peanut butter

3 cups brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

DIRECTIONS

1.Cream together room temperature butter, peanut butter, vanilla, eggs (one at a time) and brown sugar in mixer. In separate bowl, sift together flour, baking powder, baking soda, and salt.
2.Add the flour mixture to the sugar mixture, alternating with with buttermilk. As in, add 1/3 flour mixture then 1/2 cup of buttermilk, another 1/3 of flour mixture, remaining buttermilk, then remaining flour.
3.Bake in two 9in round cake pans at 350 for 25-35 minutes.

Vanilla Stracciatella

INGREDIENTS

2500g / 88.2ozwhole milk

1 bag / 35.2ozPreGel Vanilla Super Sprint

As desiredPreGel Gran Stracciatella

DIRECTIONS

1.Combine all ingredients in a large plastic bucket.
2.Mix well for 2-3 minutes using an immersion blender.
3.Place in ice cream machine and process according to machine instructions.
4.Upon extraction drizzle melted PreGel Gran Stracciatella Reale Arabeschi® and fold into gelato creating small flakes of chocolate.

Chocolate Chip Cookie Dough + Cupcake

INGREDIENTS

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup butter, softened

1/4 cup white sugar

1/2 cup brown sugar

1 egg

2 teaspoons vanilla extract

1 cup miniature semisweet chocolate chips

1 (18.25 ounce) box yellow cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

DIRECTIONS

1.Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2.Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3.Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4.Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Creamy Chocolate Frosting

INGREDIENTS

2 3/4 cups confectioners' sugar

6 tablespoons unsweetened cocoa powder

6 tablespoons butter

5 tablespoons evaporated milk

1 teaspoon vanilla extract

DIRECTIONS

1.In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2.In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Judy's Strawberry Pretzel Salad

INGREDIENTS

1 1/2 cups crushed pretzels

4 1/2 tablespoons white sugar

3/4 cup butter, melted

1 cup white sugar

2 (8 ounce) packages cream cheese

1 (8 ounce) container frozen whipped topping, thawed

1 (6 ounce) package strawberry flavored Jell-O®

2 cups boiling water

1 (16 ounce) package frozen strawberries

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2.In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3.In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Too Much Chocolate Cake

INGREDIENTS

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.